Organic corn, chestnut and coconut vegan soup

Winter is the perfect time to eat a nice hearty soup.

My Mom says that there is no complete meal without a soup! "You need something warm in your tummy" :) and I must admit, she is right! To start a meal with a soup is so comforting, and healthy too:)

I created that soup yesterday when outside temperatures dropped to 25F.! Brrrrrrrrr....cold! My kids loved it, and ate it all!

I roasted the chestnuts myself, but you can certainly buy the vacuum packaged ones, It's easier.



1 onion thinly chopped

2 cloves minced garlic

1 teaspoon olive oil

1 parsley root (parsnip) grated

2 cups roasted chestnuts, grind in a coffee grinder 



3 cups organic frozen corn

4 cups water

1 can light coconut milk 14oz/400ml

1 tablespoon light soy sauce



In a cast iron pot add the olive oil, chopped onion, garlic, salt and pepper. Sauté until tender. Then add the parsley root and chestnuts, sauté for a couple of minutes, and then add the corn, water, soy sauce, and bring it to a boil, then lower to simmer, add coconut milk and cook for 15-20 minutes.

Serve warm.